Keep whisking (or stirring with a wooden spoon) until it’s thick enough to coat the back of a spoon. Pour in a slow stream to start, whisking in a small amount of milk at a time so it’s easy to incorporate, and when you have a smooth, velvety sauce, you can add the rest all at once. Then, when the roux is ready, whisk in the warm milk fairly fast-going too slow also promotes lumps-but not all of it at once. Start warming your milk before you even begin the roux, and bring it just to a simmer. Warm is the key word here-cold milk will make the roux seize and the sauce lumpy. Once the roux is at the right stage, you’ll whisk in warm milk to make the bechamel.
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